The origin of Jingjiangs crab yellow bag is long history and cannot be verified. It is one of the six famous bags in the country. The production of authentic Jingjiang crab yellow soup bag is complicated and requires professional soup babes to complete.What do you do at home? Dont worry, here are the practices of the common Jingjiang crab buns.
The production skills of Jingjiang crab yellow bag
This Jingjiang crab yellow soup bag should be the kind of soup bag that can suck soup. Many soup bags are not genuine, but they are sold under these famous brands.
Authentic Jingjiang crab yellow bag
1. The skin is suitable for thickness, it is too easy to break, and the characteristics of the soup bag are lost if it is too thick;
2. The filling of the stuffing requires boiled materials such as pork skin and chicken to be cooled into frozen materials to wrap into the leather.
Family Jingjiang Crab yellow bag method
1,000 grams of flour, 600 grams of warm water, 700 grams of pork pork belly, 280 grams of frozen meat, 160 grams of crab meat, 40 grams of crab yellow, soy sauce, 100 grams of lard, 6 grams of cooking wine, 8 grams of sesame oil, white sugar, green onion, ginger mince5 grams each, 15 grams of refined salt, 1 gram of pepper and monosodium glutamate.
Method step 1. Put the flour and knead the water and evenly, and place it for about an hour;
2. Chop pork into meat, chop crab meat;
3. Add lard to the pot and add crab oil, crab yellow, and ginger in crab oil, and mix with flesh, jelly, soy sauce, cooking wine, etc.
4. Grow the dough to grow into 4 grams of noodles every 50 grams, roll it into a round skin, add the stuffing into a pleated bag;
5. Steam the steamed cage for about 10 minutes.
The practice of Jingjiang crab yellow bag
The ingredients are prepared crab meat, crab yellow, pork, chicken, ginger, shallots, wine, high gluten flour, pork bone.
Method step 1. Select high -gluten flour, adjust the noodles with cold water and water, and rub it repeatedly to make the dough smooth and vigorously, wake up for about 1 hour;
2. Rub the flour balls into strips, sub -small doses, and roll the four sides of the four sides with both cables, and the slightly thicker soup puzzle in the middle;
3. First scrape the pork skin fat, simmer the water, wash the chickens and pork bones, add water, ginger, green onion, and wine to boil the soup together until the meat rot is removed;
4. Put the washed meat in the chicken soup pot and cook until eight mature and pick it up. Then add the chicken soup to boil and boil and clean the foam;
5. Boil until sticky, add cooling in a clean container, solidify it into skin frozen, crush it for use, stir the fresh pork leg meat with seasonings, mix with chicken, crab meat, crab yellow and frozen frozen together.Uniformly, make the soup stuffing;
6. Each soup is evenly stuffing and evenly, with more than 30 wrinkles, and the request is fine and uniform.Steam for about 8 minutes.

Related tags： Catering